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Sunday, March 4, 2012

Coconuts Stout Chocolate Rye Loaf

I have been getting beer yeast from a brewer. It is really interesting. He brews a variety of beer. Each kind of beer yeast has different taste.

Now I got Coconuts Stout Beer yeast. I haven't tried the beer yet. It is on the way to fermenting in the bottle for 3 weeks. But I got that yeast, so luckily I could taste and imagine flavor from the yeast at earlier than anyone else.

This yeast tastes smoky and bitter. Of course, bread will be bitter and dark color. I got a idea from the taste. It could be bitter bread. It would match with bitter chocolate and Rye flour.

This loaf is basically Rye bread. I add cocoa powder and 70% cacao chocolate to make bitter. And coconuts fine and Molasses not to make it too sweet.

Oh, I should have asked him to leave coconuts fine that soaked into the beer before bottling.

In a container, combine rye
flour and water, beer yeast. Set it 6 - 10hours to ripen at the room
temperature. When it start bubbling, place it into the fridge to rest.

2. Day 2

Refresh the starter. Add rye
flour and water. Set it 6 - 10hours to ripen at the room temperature. When it
start bubbling, place it into the fridge to rest.

3. Final
dough

Combine luke-warm water and molasses.

In the
mixer or bread machine, combine the final dough ingredients except butter and
chocolate, coconuts. Mix it 10minutes till it becomes smooth and elastic. Add butter and mix
it another 10minutes. Then add chocolate and coconuts, then knead it
till it is completely combined.

4. Put it into the container,
then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12
hours).

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About me

Hello. I m MAKOTO from Japan. I live in Wellington, NZ. .
I work at a cafe and make bread. I enjoy baking bread and making homemade things.
ＮＺ首都ウェリントンで5年以上住んでいます。カフェのカフェのキッチンでパンを焼く仕事をしています。モノを作るのが大好きで、料理、石鹸、編み物、化粧水、乳液。。。生活用品をつくっるのが趣味です。